Sweet potato wedges with red pepper-walnut dip

Sweet potato wedges with red pepper-walnut dip

By
From
Heart Disease
Serves
1

An absolute flavour bomb and, though it sounds simple, even light, its nutritional density means it will seriously fill you up. We’re talking for hours.

Ingredients

Quantity Ingredient
1 large sweet potato, skin-on, cut into wedges
2 tablespoons olive oil, plus an extra drizzle for the sweet potatoes
1 1/2 large red peppers, roughly chopped
80g walnuts
1 garlic clove
low-sodium salt

Method

  1. Preheat the oven to 200°C.
  2. Place the sweet potato wedges on a baking sheet and drizzle with a little olive oil. Stir so all of the wedges are coated with oil. Bake at the top of the hot oven for about 20 minutes, until the wedges are soft but with crispy skins, turning them over occasionally.
  3. At the same time, roast the peppers in the hot oven for about 12 minutes. I like to roast them without oil so the skins get a bit charred on the edges and give a beautiful char-grilled flavour. Once they are turning and beginning to soften, remove them from the oven.
  4. Place the roast peppers, walnuts, garlic, the 2 tablespoons of olive oil and a good pinch of low-sodium salt in a blender or food processor and blend at full power to make a houmous-like dip.
  5. Dip the wedges into the walnut mixture, it is heaven! Serve with a good side salad.

Note

  • Good source of beta carotene and flavonoids.
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